CN108552477B - Wheat germ flour and preparation method thereof - Google Patents

Wheat germ flour and preparation method thereof Download PDF

Info

Publication number
CN108552477B
CN108552477B CN201810377336.8A CN201810377336A CN108552477B CN 108552477 B CN108552477 B CN 108552477B CN 201810377336 A CN201810377336 A CN 201810377336A CN 108552477 B CN108552477 B CN 108552477B
Authority
CN
China
Prior art keywords
antibacterial
alcohol extract
wheat germ
extract
mass ratio
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201810377336.8A
Other languages
Chinese (zh)
Other versions
CN108552477A (en
Inventor
孙君庚
郭媛媛
董金龙
阴志刚
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Xiangnian Food Co ltd
Original Assignee
Xiangnian Food Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Xiangnian Food Co ltd filed Critical Xiangnian Food Co ltd
Priority to CN201810377336.8A priority Critical patent/CN108552477B/en
Publication of CN108552477A publication Critical patent/CN108552477A/en
Application granted granted Critical
Publication of CN108552477B publication Critical patent/CN108552477B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention provides wheat germ flour and a preparation method thereof, and relates to the technical field of food, wherein the wheat germ flour comprises 87-96 wt% of wheat refined flour, 2-6 wt% of wheat germ powder, 1-3 wt% of soybean protein isolate powder, 1-3 wt% of acetic ester starch, 0.05-0.15 wt% of antibacterial emulsified nanoparticles and 0.05-0.15 wt% of a composite antibacterial agent, so that the technical problem that the existing noodles contain a chemical preservative and can affect the health of an eater after being eaten for a long time is solved.

Description

Wheat germ flour and preparation method thereof
Technical Field
The invention relates to the technical field of food, in particular to wheat germ flour and a preparation method thereof.
Background
The noodles are a flour product invented by China, and are deeply favored by wide consumers due to the characteristics of convenient preparation and eating and smooth mouthfeel. However, the quality of the noodles is easily deteriorated due to temperature, humidity, microorganisms and the like in the storage process, for example, the noodles are rancid in taste caused by fat oxidation, rotten and deteriorated due to the propagation of bacteria and mold, and insects are generated, so that the quality of the noodles is seriously influenced.
At present, noodle manufacturers add chemical preservatives into noodles to inhibit the propagation of microorganisms, but the chemical preservatives are difficult to metabolize in human bodies, and the health of eaters is affected after long-time eating of the chemical preservatives.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide wheat germ noodles so as to relieve the technical problem that the existing noodles contain chemical preservatives and can affect the physical health of eaters after being eaten for a long time.
The wheat germ flour provided by the invention comprises 87-96 wt% of wheat fine powder, 2-6 wt% of wheat germ powder, 1-3 wt% of soybean protein isolate powder, 1-3 wt% of acetate starch, 0.05-0.15 wt% of antibacterial emulsified nanoparticles and 0.05-0.15 wt% of composite antibacterial agent.
Further, the particle size of the antibacterial emulsified nanoparticles is 100-300 nm;
preferably, the preparation method of the antibacterial emulsified nanoparticles comprises the following steps: adding an emulsifier into water, uniformly mixing, adding a natural antibacterial extract, and shaking to obtain antibacterial emulsified nanoparticles;
preferably, the mass ratio of the natural antibacterial extract, the emulsifier and the water is (1-2): (6-10), preferably 1:1: 6;
preferably, the natural antibacterial extract comprises an allium macrostemon alcohol extract, an allium sativum alcohol extract and a ginger alcohol extract, and the mass ratio of the allium macrostemon alcohol extract to the allium sativum alcohol extract is (3-6): (1-2): (1-2), preferably 3:1
Preferably, the emulsifier is a compound emulsifier, the compound emulsifier comprises a main emulsifier and a co-emulsifier, and the mass ratio of the main emulsifier to the co-emulsifier is (3-4):1, preferably 3.5: 1;
preferably, the primary emulsifier is sorbitan monooleate, and the co-emulsifier is ethanol.
Further, the composite antibacterial agent comprises antibacterial microcapsules and pectin zymolyte, and the mass ratio of the antibacterial microcapsules to the pectin zymolyte is (3-7): (5-10), preferably 5: 8.
Further, the antibacterial microcapsule comprises a core material and a wall material, wherein the core material comprises an allium macrostemon alcohol extract, a garlic alcohol extract and a ginger alcohol extract, and the mass ratio of the allium macrostemon alcohol extract to the garlic alcohol extract to the ginger alcohol extract is (3-6): (1-2): (1-2), preferably 3:1: 1;
preferably, the mass ratio of the core material to the wall material is 1: (2-4), preferably 1: 3;
preferably, the wall material is selected from sodium alginate and/or beta-cyclodextrin;
preferably, the wall material is a mixture of sodium alginate and beta-cyclodextrin, and the mass ratio of the two is 1: (1-2), preferably 1: 1.4.
Further, the pectin zymolyte is prepared according to the following steps:
(m) dissolving pectin in water to form a pectin solution;
(n) adding pectinase into the pectin solution, carrying out enzymolysis and drying to obtain a pectin zymolyte;
preferably, in step (m), the pectin solution has a concentration of 1-3%, preferably 2%;
preferably, in step (n), the enzymolysis time is 4-6 h;
preferably, in the step (n), after the enzymolysis, the enzyme activity is inactivated at high temperature, and then the centrifugation is carried out, and the pectin zymolyte is obtained by taking the supernatant, drying and crushing.
Further, the preparation method of the wheat germ powder comprises the following steps: micronizing wheat germ to obtain wheat germ powder;
preferably, the wheat germ is subjected to microwave enzyme deactivation treatment and then to superfine grinding, and is sieved by a 400-mesh and 600-mesh sieve to obtain the wheat germ powder.
Further, the preparation method of the soybean protein isolate powder comprises the following steps: crushing the soybean protein isolate to obtain soybean protein isolate powder;
preferably, after the soybean protein isolate is crushed, the soybean protein isolate is sieved by a 300-500-mesh sieve to obtain the soybean protein isolate powder.
Further, the wheat germ flour is selected from one of fresh wet flour, semi-dry flour and dried noodles.
The invention also aims to provide a preparation method of wheat germ flour, which comprises the following steps:
adding water into the wheat germ flour premixing powder for kneading to obtain dough, and sequentially tabletting and slitting the dough to obtain the wheat germ flour.
Further, kneading dough with the assistance of ultrasonic waves to obtain dough;
preferably, the ultrasonic power is 150-.
According to the wheat germ flour provided by the invention, the antibacterial emulsified particles and the composite antibacterial agent are used as the natural antibacterial agent in a synergistic manner, so that the antibacterial function of the wheat germ flour is obviously improved, the growth of microorganisms can be inhibited, and the shelf life is prolonged.
In addition, the wheat germ flour provided by the invention has the advantages that the wheat fine powder, the wheat germ powder, the soybean protein isolate powder and the acetate starch are added to cooperate with each other, so that the surface layer of the wheat germ flour is smooth, and the taste is chewy.
The preparation method of the wheat germ flour provided by the invention is simple in process and convenient to operate, and can obviously improve the production efficiency.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
According to one aspect of the invention, the invention provides wheat germ flour which comprises 87-96 wt% of wheat refined flour, 2-6 wt% of wheat germ powder, 1-3 wt% of soybean protein isolate powder, 1-3 wt% of acetate starch, 0.05-0.15 wt% of antibacterial emulsified nanoparticles and 0.05-0.15 wt% of a composite antibacterial agent.
In the invention, for processing the wheat flour with higher precision, the cortex and the germ are completely separated from the flour when the wheat refined flour is processed, so that the loss of nutrients is caused.
Because wheat refined flour has certain nutritional defects, the nutritional value of the refined flour product is seriously influenced by unbalanced amino acid composition of protein and loss of vitamins in wheat cortex, the first limiting amino acid of the refined wheat flour is lysine, the second limiting amino acid is threonine, and the content of the amino acid is far lower than the amino acid scoring mode recommended by FAO/WHO.
The wheat germ is the wheat seed embryo part, has rich nutrient content, and contains rich protein, unsaturated fatty acid, vitamins, especially vitamin E and vitamin B complex, mineral substances and trace elements. The wheat germ protein contains 8 kinds of amino acids essential for human body, belongs to complete protein, and is equivalent to the kinds and amount of amino acids in meat and egg. Lysine (the first limiting amino acid in flour) is rich in content and can be used for enhancing the nutritional quality of refined flour. The wheat germ has a fat content of about 10% and 80% of it is an unsaturated fatty acid, the content of linoleic acid is more than 50%, linoleic acid is one of three essential unsaturated fatty acids for the human body.
The soybean protein isolate has rich amino acid content, can also be selected as a lysine natural enhancer, has rich nutrient content in wheat germ, is an excellent natural food nutrient source, but in the process of processing wheat flour, the wheat germ is removed along with wheat bran layers, so that the nutrient components are wasted, and the wheat germ powder is added into refined flour for noodle processing, so that a certain nutrient enrichment effect can be achieved.
Gliadin and glutenin in the flour have important influence on extensibility and viscoelasticity of dough, and wheat germ does not contain gliadin and glutenin, so that the taste of the noodles can be influenced by adding wheat germ in the noodle processing process.
The wheat germ flour premixed flour provided by the invention has the advantages that the wheat fine flour, the wheat germ flour, the soybean protein isolate powder and the acetate starch are added to cooperate with each other, so that the surface layer of the prepared noodles is smooth, and the mouthfeel is chewy.
In the wheat germ flour pre-mix provided by the invention, the content of the wheat flour is 87 wt%, 87.5 wt%, 88 wt%, 88.5 wt%, 89 wt%, 89.5 wt%, 90 wt%, 90.5 wt%, 91 wt%, 91.5 wt%, 92 wt%, 92.5 wt%, 93 wt%, 93.5 wt%, 94 wt%, 94.5 wt%, 95 wt%, 95.5 wt% or 96 wt%.
Typical but not limiting mass percentages of wheat germ flour are for example 2wt%, 2.2 wt%, 2.5 wt%, 2.8 wt%, 3 wt%, 3.2 wt%, 3.5 wt%, 3.8 wt%, 4wt%, 4.5 wt%, 4.8 wt%, 5 wt%, 5.2 wt%, 5.5 wt%, 5.8 wt% or 6 wt%.
Typical but not limiting mass percentages of soy protein isolate powder are, for example, 1wt%, 1.2 wt%, 1.5 wt%, 1.8wt%, 2wt%, 2.2 wt%, 2.5 wt%, 2.8 wt%, or 3 wt%.
Typical but not limiting mass percentages of the composite antimicrobial agent are, for example, 0.01 wt%, 0.015 wt%, 0.02 wt%, 0.025 wt%, 0.03 wt%, 0.035 wt%, 0.04 wt%, 0.045 wt%, or 0.05 wt%.
Typical but not limiting mass percentages of acetate starch are e.g. 1wt%, 1.2 wt%, 1.5 wt%, 1.8wt%, 2wt%, 2.2 wt%, 2.5 wt%, 2.8 wt% or 3 wt%.
Typical but not limiting mass percentages of the antibacterial emulsified nanoparticles are, for example, 0.01 wt%, 0015 wt%, 0.02 wt%, 0.025 wt%, 0.03 wt%, 0.035 wt%, 0.04 wt%, 0.045 wt% or 0.05 wt%.
According to the wheat germ flour provided by the invention, the antibacterial emulsified particles and the composite antibacterial agent are used as the natural antibacterial agent in a synergistic manner, so that the antibacterial function of the wheat germ flour is obviously improved, the growth of microorganisms can be inhibited, and the shelf life is prolonged.
In a preferred embodiment of the present invention, the particle size of the antibacterial emulsified nanoparticles is 100-300 nm.
In typical but non-limiting embodiments of the invention, the particles of the antibacterial emulsified nanoparticles are, for example, 100, 120, 150, 180, 200, 250, 280, 300 nm. When the particle size of the antibacterial emulsified nanoparticles is 100-300nm, the antibacterial emulsified nanoparticles can play a better antibacterial role.
In a preferred embodiment of the present invention, the preparation method of the antibacterial emulsified nanoparticles comprises the following steps:
adding an emulsifier into water, uniformly mixing, adding a natural antibacterial extract, and shaking to obtain the antibacterial emulsified nanoparticles.
In a preferred embodiment of the present invention, an emulsifier is added into water, stirred and emulsified at room temperature, and then a natural antibacterial extract is added, and homogenized by a high-speed dispersion homogenizer, so as to obtain the antibacterial emulsified nanoparticles.
In a preferred embodiment of the present invention, the natural antibacterial extract comprises an alcohol extract of allium macrostemon, an alcohol extract of allium sativum and an alcohol extract of zingiber officinale, wherein the mass ratio of the three is (3-6): (1-2): (1-2)
The Bulbus Allii Macrostemi contains allicin, and has antibacterial, antiinflammatory, bacteria growth inhibiting, digestion promoting, appetite stimulating, blood circulation promoting, diuretic, and dampness removing effects.
Garlic is a natural plant spectrum antibiotic, and allicin and the like contained in the garlic have obvious anti-inflammatory and sterilization effects.
The ginger contains physiological active substances such as zingerone and gingerol, as well as protein, polysaccharide, vitamins and various trace elements, integrates nutrition and health care, and has the functions of dispelling cold, eliminating dampness, warming stomach, accelerating blood circulation and the like.
The antibacterial components in rhizoma Zingiberis recens mainly comprise curcumin and volatile oil, and the rhizoma Zingiberis recens alcoholic extract has in vitro gram bacteria resisting effect, and can significantly inhibit fungi and has strong toxicity to Salmonella.
The allium macrostemon alcohol extract, the allium sativum alcohol extract and the zingiberol extract are wrapped by the emulsifier to prepare the antibacterial emulsified nanoparticles, so that the antibacterial capability of the natural substances can be enhanced, and the storage time can be remarkably prolonged.
The microcapsule technology is a technology that trace substances are wrapped in a polymer film, the natural ingredients are wrapped by the microcapsules to prevent the natural ingredients from oxidative decomposition and volatilization and cover the volatile or pungent smell of the natural ingredients, so that the effective ingredients can exert the effect and realize the slow release of the effective ingredients,
in a preferred embodiment of the invention, typical but non-limiting masses of the allium macrostemon alcohol extract, the allium sativum alcohol extract and the zingiberol extract are, for example, 3:2:1, 3:2:2, 6:2:1, 6:1:2, 4:2:1, 2:1:1, 5:2:2, 5:1:2 or 3:1: 1.
In a preferred embodiment of the present invention, the allium macrostemon alcohol extract and the allium sativum alcohol extract are prepared according to the following methods:
respectively adding Bulbus Allii Macrostemi and Bulbus Allii into ethanol solution with ethanol as solvent, performing ultrasonic-assisted cooperative treatment for 40s at ultrasonic power of 150W, filtering, and concentrating to obtain Bulbus Allii Macrostemi ethanol extract and Bulbus Allii ethanol extract.
By adopting ultrasonic microwave synergistic treatment, the extraction time can be effectively shortened, and the extraction efficiency is improved.
In a further preferred embodiment of the invention, the concentration of the ethanol solution is 40-60%, the feed-liquid ratio of the allium macrostemon to the garlic to the ethanol solution is 1 (5-8), and the extraction temperature is 25 DEG C
In a further preferred embodiment of the present invention, the concentration is performed by rotary evaporation, and the concentration is performed to 1/10 of the volume of the filtrate before concentration, i.e. the allium macrostemon alcohol extract and the garlic alcohol extract are obtained respectively.
In a further preferred embodiment of the present invention, the allium macrostemon and the garlic are washed, drained and crushed into micro powder, and then added into an ethanol solution for ethanol extraction.
In a preferred embodiment of the present invention, the preparation method of the zingiberol extract comprises the following steps: adding rhizoma Zingiberis recens into ethanol solution, performing ultrasonic synergistic adjuvant treatment for 1min with ultrasonic power of 200W, filtering, and concentrating to obtain Bulbus Allii Macrostemi ethanol extract and Bulbus Allii ethanol extract; wherein the concentration of the ethanol solution is 0-60%, the feed-liquid ratio of the ginger to the ethanol solution is 1 (6-10), and the extraction temperature is 25 ℃.
In the preparation process of the ginger alcohol extract, the ginger alcohol extract is concentrated by rotary evaporation until the volume of the filtrate is 1/10 of the volume before concentration, and the ginger alcohol extract is obtained.
In a preferred embodiment of the present invention, the mass ratio of the natural antibacterial extract, the emulsifier and the water is (1-2): (6-10).
In typical but non-limiting embodiments of the invention, the natural antimicrobial extract, the emulsifier and the water are, for example, 1:1:6, 1:1:7, 2:1:8, 1:2:9 or 1:1:5 in mass.
The particle size distribution of the generated emulsified antibacterial nanoparticles is more uniform by controlling the mass ratio of the natural antibacterial extract to the emulsifier to the water to be (1-2) to (6-10).
In a preferred embodiment of the invention, the emulsifier is a composite emulsifier, the composite emulsifier comprises a main emulsifier and a co-emulsifier, and the mass ratio of the main emulsifier to the co-emulsifier is (3-4):1, preferably 3.5: 1;
by adopting the composite emulsifier, the natural antibacterial extract is well coated by the generated emulsified antibacterial nanoparticles, and the loss of the natural antibacterial extract is avoided.
In typical but non-limiting embodiments of the invention, the mass ratio of the primary and co-emulsifiers is, for example, 3:1, 3.2:1, 3.5:1, 3.8:1 or 4: 1.
In a further preferred embodiment of the invention, the primary emulsifier is sorbitan monooleate and the co-emulsifier is ethanol.
In a preferred embodiment of the invention, the composite antibacterial agent comprises antibacterial microcapsules and pectin zymolyte, and the mass ratio of the antibacterial microcapsules to the pectin zymolyte is (3-7): (5-10).
In typical but non-limiting embodiments of the invention, the mass of the antimicrobial microcapsules and the pectin substrate is, for example, 3:5, 7:10, 3:4, 5:7, 5:8, 2:3, 2:5 or 5: 9.
In a preferred embodiment of the invention, the antibacterial microcapsule comprises a core material and a wall material, wherein the core material comprises an allium macrostemon alcohol extract, an allium sativum alcohol extract and a zingiberol extract, and the mass ratio of the allium macrostemon alcohol extract to the allium sativum alcohol extract is (3-6): (1-2): (1-2).
In this preferred embodiment of the invention, typical but non-limiting masses of the allium macrostemon alcohol extract, the allium sativum alcohol extract and the zingiberol extract in the antibacterial microcapsule core material are, for example, 3:2:1, 3:2:2, 6:2:1, 6:1:2, 4:2:1, 2:1:1, 5:2:2, 5:1:2 or 3:1: 1.
In the antibacterial microcapsule core material, when the mass ratio of the allium macrostemon alcohol extract to the garlic alcohol extract to the ginger alcohol extract is 3:1:1:1, the prepared composite antibacterial agent has a better antibacterial effect.
In a preferred embodiment of the present invention, the mass ratio of the core material to the wall material is 1: (2-4), preferably 1: 3.
The mass ratio of the core material to the wall material is controlled, so that the core material can be completely coated in the wall material while the antibacterial effect of the core material is ensured, the antibacterial component in the core material is slowly released in the noodles, and the storage life of the noodles is effectively prolonged.
In typical but non-limiting embodiments of the invention, the mass ratio of core material to wall material is 1:2, 1:2.5, 1:3, 1: 3.5 or 1: 4.
In a preferred embodiment of the invention, the wall material is selected from sodium alginate and/or beta-cyclodextrin.
Sodium alginate is a natural polysaccharide, is non-toxic and harmless, cannot influence the body of an eater, and can effectively protect the health of the eater.
In addition, after the sodium alginate is dissolved in water, a colloid protective film is formed on the surface of the noodles, and fat oxidation and worm egg respiration are prevented.
Beta-cyclodextrin is an oligosaccharide which is prepared by gelatinizing starch, then decoloring, crystallizing and separating through the action of cyclic glucosyltransferase generated by microorganisms. The beta-cyclodextrin has the effects of eliminating odor and bitter taste in food.
In a preferred embodiment of the invention, the wall material is a mixture of sodium alginate and beta-cyclodextrin, and the mass ratio of the two is 1: (1-2), preferably 1: 1.4.
By adopting the mixture of sodium alginate and beta-cyclodextrin as the wall material, the wall material not only can completely coat the core material, but also has the insect-resistant effect, and simultaneously has the effects of removing odor and bitter and astringent taste.
In a typical but non-limiting embodiment of the invention, the mass of sodium alginate and beta-cyclodextrin in the wall material is, for example, 1:1, 1:1.2, 1:1.4, 1:1.5, 1:1.6, 1:1.8 or 1:2.
In a preferred embodiment of the present invention, the preparation method of the antibacterial microcapsule comprises the steps of:
(1) mixing Bulbus Allii Macrostemi ethanol extract, Bulbus Allii ethanol extract and gingerol extract uniformly to obtain core material;
(2) adding sodium alginate and beta-cyclodextrin into water dissolved with an emulsifier, and uniformly mixing to obtain a wall material solution;
(3) adding the core material into the wall material solution, and homogenizing under the pressure of 20-50MPa to obtain a homogeneous liquid;
(4) and (3) carrying out ultrasonic treatment on the homogeneous liquid, carrying out suction filtration, washing, drying and crushing to obtain the antibacterial microcapsule.
In step (2), the emulsifier used is a commercially available food-field emulsifier, preferably sorbitan monooleate.
In step (3), the homogenization is performed multiple times to make the homogeneous liquid more uniform.
In the step (4), the power of ultrasonic treatment is 150-.
In the step (4), before ultrafiltration after ultrasonic treatment, the mixture after ultrasonic treatment is refrigerated at 4 ℃ for 24 hours, so that the antibacterial microcapsule has a better forming effect.
In the step (4), washing with absolute ethyl alcohol, collecting a filter cake, drying the filter cake at 35-45 ℃, and screening with a 100-mesh sieve to obtain the powdery antibacterial microcapsule.
In the antibacterial microcapsule provided by the invention, the allium macrostemon alcohol extract, the garlic alcohol extract and the ginger alcohol extract are coated in the wall material as the core material, so that on one hand, the release time of the antibacterial component in the core material is prolonged, and on the other hand, the strong odor generated in the ginger and the garlic can be avoided, and the influence on the sensory quality of the noodles can be avoided.
In a preferred embodiment of the present invention, the pectin substrate is prepared by the following steps:
(m) dissolving pectin in water to form a pectin solution;
(n) adding pectinase into the pectin solution, carrying out enzymolysis and drying to obtain a pectin zymolyte;
in a preferred embodiment of the present invention, the pectin hydrolysate obtained by enzymolysis of pectin has a significant antibacterial function.
Pectinase can degrade pectin and be used as antiphlogistic enzyme preparation.
In a preferred embodiment of the invention, in step (a), the pectin solution has a concentration of 1-3%, preferably 2%.
In typical but non-limiting embodiments of the invention, the pectin solution is at a concentration of, for example, 1%, 1.2%, 1.5%, 1.8%, 2%, 2.2%, 2.5%, 2.8%, or 3%.
In a preferred embodiment of the invention, the time for enzymatic hydrolysis is 4-6 hours.
In typical but non-limiting embodiments of the invention, the time of enzymatic hydrolysis is, for example, 4, 4.2, 4.5, 4.8, 5, 5.2, 5.5, 5.8 or 6 hours.
In a preferred embodiment of the present invention, in step (b), after the enzymatic hydrolysis, the enzymatic activity is inactivated at a high temperature (100 ℃, 10min), then the enzymatic activity is centrifuged (5000rpm, 30min), and the supernatant is taken, freeze-dried and pulverized to obtain the pectin enzymatic hydrolysate.
In a preferred embodiment of the present invention, the method for preparing wheat germ powder comprises the steps of: micronizing wheat germ to obtain wheat germ powder;
in a further preferred embodiment of the invention, the wheat germ is subjected to microwave enzyme deactivation treatment and then to superfine grinding, and is sieved by a 400-sand 600-mesh sieve to obtain wheat germ powder.
In a preferred embodiment of the present invention, the method for preparing the soy protein isolate powder comprises the steps of:
and (3) crushing the soybean protein isolate to obtain the soybean protein isolate powder.
In a further preferred embodiment of the present invention, the soybean protein isolate is pulverized and then sieved through a 300-mesh and 500-mesh sieve to obtain the soybean protein isolate powder.
In a preferred embodiment of the present invention, the wheat germ flour provided by the present invention includes, but is not limited to, fresh wet, semi-dry or fine dried noodles.
The shape of the noodles includes, but is not limited to, dragon whiskers noodles, wavy noodles, butterfly noodles, diamond shaped noodles, etc.
According to a second aspect of the present invention, there is provided a method of preparing wheat germ flour, comprising the steps of:
adding water into the wheat germ flour premixing powder for kneading to obtain dough, and sequentially tabletting and slitting the dough to obtain the wheat germ flour.
The preparation method of the wheat germ flour provided by the invention is simple in process and convenient to operate, and can obviously improve the production efficiency.
In a preferred embodiment of the invention, the dough is kneaded with the aid of ultrasound,
by using ultrasonic assisted dough kneading, the prepared dough has lower hardness and adhesiveness and better resilience, elasticity and cohesiveness.
In a further preferred embodiment of the invention, the ultrasonic power is 150-.
In typical but non-limiting embodiments of the invention, the ultrasonic power is, for example, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, or 250W;
sonication time is e.g. 25, 26, 27, 28, 29, 30, 31, 32, 33, 34 or 35 min;
the ultrasound temperature is, for example, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34 or 35 ℃.
The technical scheme provided by the invention is further explained by combining the embodiment and the comparative example.
Example 1
The embodiment provides fresh wet wheat germ flour which comprises 87.7 wt% of wheat refined flour, 6 wt% of wheat germ powder, 3 wt% of soybean protein isolate powder, 3 wt% of acetate starch, 0.15 wt% of antibacterial emulsified nanoparticles and 0.15 wt% of a composite antibacterial agent;
the preparation method of the wheat germ powder comprises the following steps: carrying out microwave enzyme deactivation treatment on wheat germs, then carrying out superfine grinding, and sieving with a 400-plus-600-mesh sieve to obtain wheat germ powder.
The preparation method of the soybean protein isolate powder comprises the following steps: after the soybean protein isolate is crushed, the soybean protein isolate is sieved by a sieve with 300-500 meshes to obtain the soybean protein isolate powder.
The particle size of the antibacterial emulsified nanoparticles is 100-300nm, and the preparation method comprises the following steps: adding an emulsifier into water, uniformly mixing, adding a natural antibacterial extract, and shaking to obtain antibacterial emulsified nanoparticles; wherein the natural antibacterial extract is an allium macrostemon alcohol extract, an allium sativum alcohol extract and a zingiber officinale alcohol extract, and the mass ratio of the allium macrostemon alcohol extract to the allium sativum alcohol extract is 2:1: 1; the emulsifier comprises sorbitan monooleate and ethanol, and the mass ratio of the sorbitan monooleate to the ethanol is 3: 1; the mass ratio of the natural antibacterial extract to the emulsifier to the water is 1:1: 6.
The composite antibacterial agent comprises antibacterial microcapsules and apple pectin zymolyte, and the mass ratio of the antibacterial microcapsules to the apple pectin zymolyte is 3: 5; the antibacterial microcapsule comprises a core material and a wall material, wherein the core material is a mixture of allium macrostemon alcohol extract, garlic alcohol extract and ginger alcohol extract, the mass ratio of the allium macrostemon alcohol extract to the garlic alcohol extract to the ginger alcohol extract is 2:1:1, the wall material is a mixture of sodium alginate and beta-cyclodextrin, the mass ratio of the sodium alginate to the beta-cyclodextrin is 1:2, and the mass ratio of the core material to the wall material is 1: 2; the pectin zymolyte is apple pectin zymolyte.
The preparation method of the antibacterial microcapsule comprises the following steps: (1) mixing Bulbus Allii Macrostemi ethanol extract, Bulbus Allii ethanol extract and gingerol extract uniformly to obtain core material;
(2) adding sodium alginate and beta-cyclodextrin into water in which sorbitan monooleate is dissolved, and uniformly mixing to obtain a wall material solution;
(3) adding the core material into the wall material solution, and homogenizing for 3 times under the pressure of 20-50MPa to obtain a homogeneous liquid;
(4) and (3) carrying out ultrasonic treatment on the homogeneous liquid at the ultrasonic treatment power of 150-200W and the ultrasonic temperature of 45-55 ℃ for 30-45min, then carrying out suction filtration, washing and drying at the drying temperature of 35-45 ℃, and then sieving with a 100-mesh sieve to obtain the powdery antibacterial microcapsule for crushing.
Example 2
The embodiment provides a fresh wet wheat germ flour, which comprises 95.9 wt% of wheat refined flour, 2wt% of wheat germ powder, 1wt% of soybean protein isolate powder, 1wt% of acetate starch, 0.05 wt% of antibacterial emulsified nanoparticles and 0.05 wt% of a composite antibacterial agent, and the composition and preparation method of all the raw materials are the same as those in embodiment 1 and are not described again.
Example 3
The embodiment provides a wheat germ fresh wet noodle, which comprises 91.8wt% of wheat refined powder, 4wt% of wheat germ powder, 2wt% of soybean protein isolate powder, 2wt% of acetate starch, 0.1wt% of antibacterial emulsified nanoparticles and 0.1wt% of a composite antibacterial agent, and the composition and preparation method of all the raw materials are the same as those in embodiment 1, and are not described again.
Example 4
The embodiment provides fresh wet wheat germ noodles, and the difference between the embodiment and the embodiment 3 is that in the antibacterial emulsified nanoparticles, the natural antibacterial extract is allium macrostemon alcohol extract, garlic alcohol extract and ginger alcohol extract, and the mass ratio of the allium macrostemon alcohol extract to the garlic alcohol extract to the ginger alcohol extract is 3:1: 1.
Example 5
The embodiment provides fresh wet wheat germ noodles, and the difference between the embodiment and the embodiment 4 is that the mass ratio of the antibacterial microcapsules to the pectin zymolyte in the composite antibacterial agent is 5: 8.
Example 6
The embodiment provides fresh wet wheat germ noodles, and the difference between the embodiment and the embodiment 5 is that in the composite antibacterial agent, the core material of the antibacterial microcapsule is allium macrostemon alcohol extract, garlic alcohol extract and ginger alcohol extract, and the mass ratio of the allium macrostemon alcohol extract to the garlic alcohol extract to the ginger alcohol extract is 3:1: 1.
Example 7
The embodiment provides fresh wet wheat germ noodles, and the difference between the embodiment and the embodiment 6 is that in the antibacterial emulsified nanoparticles, the natural antibacterial extract is garlic alcohol extract.
Example 8
The embodiment provides fresh wet wheat germ noodles, and the difference between the embodiment and the embodiment 6 is that in the antibacterial emulsified nanoparticles, the natural antibacterial extract is a zingiberol extract.
Example 9
The embodiment provides fresh wet wheat germ noodles, and the difference between the embodiment and the embodiment 6 is that in the antibacterial emulsified nanoparticles, the natural antibacterial extract is a mixture of allium macrostemon alcohol extract and garlic alcohol extract, and the mass ratio of the allium macrostemon alcohol extract to the garlic alcohol extract is 3: 1.
Example 10
The embodiment provides fresh wet wheat germ noodles, and the difference between the embodiment and the embodiment 6 is that in the antibacterial emulsified nanoparticles, the natural antibacterial extract is a mixture of allium macrostemon alcohol extract and zingiberol extract, and the mass ratio of the allium macrostemon alcohol extract to the zingiberol extract is 3: 1.
Example 11
The embodiment provides fresh wet wheat germ noodles, and the difference between the embodiment and the embodiment 6 is that in the antibacterial emulsified nanoparticles, the natural antibacterial extract is a mixture of garlic alcohol extract and ginger alcohol extract, and the mass ratio of the garlic alcohol extract to the ginger alcohol extract is 1:1.
Example 12
The embodiment provides fresh wet wheat germ noodles, and the difference between the embodiment and the embodiment 6 is that in the antibacterial emulsified nanoparticles, the natural antibacterial extract is a mixture of allium macrostemon alcohol extract, garlic alcohol extract and ginger alcohol extract, and the mass ratio of the allium macrostemon alcohol extract to the garlic alcohol extract to the ginger alcohol extract is 1:3: 6.
Example 13
This example provides a wheat germ fresh wet noodle, which differs from example 6 in that the core material in the microcapsule is garlic alcohol extract.
Example 14
The embodiment provides fresh wet wheat germ noodles, and the difference between the embodiment and the embodiment 6 is that in the microcapsule, the core material is allium macrostemon alcohol extract.
Example 15
This example provides a wheat germ fresh wet noodle, which differs from example 6 in that the core material in the microcapsule is a zingiberol extract.
Example 16
The embodiment provides fresh wet wheat germ noodles, and the difference between the embodiment and the embodiment 6 is that in the microcapsule, the core material is a mixture of allium macrostemon alcohol extract and garlic alcohol extract, and the mass ratio of the allium macrostemon alcohol extract to the garlic alcohol extract is 3: 1.
Example 17
This example provides a wheat germ fresh wet noodle, which differs from example 6 in that no pectin substrate is added to the composite antimicrobial.
Example 18
The embodiment provides a preparation method of wheat germ fresh wet noodles, and the wheat germ noodles provided in the embodiments 1 to 17 are prepared according to the method, which specifically comprises the following steps:
uniformly mixing wheat fine powder, wheat germ powder, soybean protein isolate powder, acetate starch, antibacterial emulsified nanoparticles and a composite antibacterial agent, adding water to knead dough, performing auxiliary ultrasound in the dough kneading process, wherein the ultrasound power is 200W, the ultrasound time is 30min, and the ultrasound temperature is 30 ℃ to obtain dough, and sequentially performing tabletting and slitting on the dough to obtain fresh wet wheat germ noodles.
Example 19
The embodiment provides a fresh wet flour of wheat germ, and the raw materials that this embodiment adopted the fresh wet flour of wheat germ that raw materials and embodiment 6 adopted are the same, and the difference that this embodiment and embodiment 6 mentioned does not adopt the supplementary dough mixing of supersound, carries out the preforming and slitting with the dough in proper order, obtains the fresh wet flour of wheat germ.
Comparative example 1
The comparative example provides a fresh wet wheat germ noodle, and is different from the comparative example 6 in that no antibacterial emulsified nanoparticles are added.
Comparative example 2
The comparative example provides a fresh wet wheat germ noodle, which differs from example 6 in that no complex antimicrobial is added.
Comparative example 3
The comparative example provides fresh and wet wheat germ noodles, and is different from the comparative example 6 in that 0.01 wt% of antibacterial emulsified nanoparticles and 0.19% of a composite antibacterial agent are contained.
Comparative example 4
The comparative example provides fresh and wet wheat germ noodles, and is different from the comparative example 6 in that 0.19 percent of antibacterial emulsified nanoparticles and 0.01 percent of composite antibacterial agent by weight.
Comparative example 5
The comparative example provides a fresh and wet wheat germ noodle, and is different from example 6 in that antibacterial emulsified nanoparticles and a composite antibacterial agent are not added.
The preparation methods of the fresh wet wheat germ noodles provided in comparative examples 1 to 5 are the same as those of example 6, and are not described herein again.
Test example 1
The fresh wet surfaces provided in examples 1 to 17 and 19 and comparative examples 1 to 5 were subjected to the condition of 30 ℃ to determine the total number of colonies and the number of mold, respectively, and the results are shown in tables 1 and 2.
TABLE 1 Total number of colonies (cfu/g) on fresh wet surface of wheat germ
Figure BDA0001640112770000181
As can be seen from Table 1, the comparison between examples 1-17 and 19 and comparative example 5 shows that the total number of colonies of fresh wet wheat germ noodles provided by examples 1-17 and 19 is very low after being stored for 4 days, while the total number of colonies of comparative example 5 without the composite antibacterial agent for noodles provided by the invention is not countable, which shows that the growth of microorganisms can be effectively inhibited and the shelf life of the fresh wet wheat germ noodles can be effectively prolonged by adding the antibacterial emulsified nanoparticles and the composite antibacterial agent provided by the invention to the fresh wet wheat germ noodles provided by the invention.
As can be seen from the comparison between examples 11-17 and 19 and comparative examples 1-4, by adding 0.05-0.15 wt% of antibacterial emulsified nanoparticles and 0.05-0.15 wt% of composite antibacterial agent into the fresh wet wheat germ, the antibacterial emulsified nanoparticles and the composite antibacterial agent are cooperated with each other, so that the total number of colonies on the prepared fresh wet wheat germ is effectively inhibited, and the shelf life is longer.
From the comparison between examples 1-6 and examples 7-12, it can be seen that when the natural antibacterial extracts in the antibacterial emulsified nanoparticles added to the fresh wet wheat germ are allium macrostemon alcohol extract, garlic alcohol extract and ginger alcohol extract, and the mass ratio of the allium macrostemon alcohol extract, the garlic alcohol extract and the ginger alcohol extract is (3-6): (1-2): (1-2), the total number of colonies is more effectively suppressed, and the shelf life is longer.
From the comparison between the example 16 and the examples 13 to 16, it can be seen that, in the composite antibacterial agent added to the fresh and wet wheat germ noodles, the antibacterial microcapsule core material is an allium macrostemon alcohol extract, a garlic alcohol extract and a ginger alcohol extract, and the mass ratio of the allium macrostemon alcohol extract to the garlic alcohol extract to the ginger alcohol extract is (3-6): (1-2): (1-2), the total number of colonies on the prepared fresh wet noodles is more effectively inhibited, and the shelf life is longer.
From the comparison between the example 16 and the example 17, when the composite antibacterial agent added into the fresh and wet wheat germ flour is a mixture of antibacterial microcapsules and pectin zymolyte, the mass ratio of the antibacterial microcapsules to the pectin zymolyte is (3-7): (5-10), the total number of colonies on the prepared fresh wet noodles is more effectively inhibited, and the shelf life is longer.
Test example 2
Dough formed during the preparation of the fresh wet wheat germ noodles provided in examples 6 and 19 was examined and the results are shown in table 2.
TABLE 2 wheat germ dough Performance data sheet
Figure BDA0001640112770000201
As can be seen from the comparison of the properties of the dough obtained in the processes of example 6 and example 19 for preparing fresh and wet noodles, the ultrasonic kneading of the dough can reduce the hardness and adhesiveness of the dough and increase the elasticity, cohesiveness and recoverability of the dough, so that the prepared noodles are more chewy and have better eating quality.
Test example 4
The fresh and wet wheat germ noodles provided in example 6 and comparative example 5 were subjected to the retort characteristic test and the structures are shown in table 3.
TABLE 3 steaming characteristics of fresh wet wheat germ
Optimal cooking time Cooking loss ratio% Water absorption% Sensory scoring
Example 6 3min44s 3.01 161 95.3
Comparative example 5 3min51s 3.54 163 94.1
As can be seen from the comparison between example 6 and comparative example 5 in table 3, the cooking time, cooking loss rate, and water absorption of the fresh wet flour prepared by adding the antibacterial emulsified nanoparticles and the composite antibacterial agent to the fresh wet wheat germ flour provided by the present invention are equivalent to those of the fresh wet wheat germ flour without adding the antibacterial emulsified nanoparticles and the composite antibacterial agent, which indicates that the performance of the fresh wet wheat germ flour provided by the present invention is not affected by adding the composite antibacterial agent and the emulsified antibacterial nanoparticles to the fresh wet wheat germ flour.
In addition, as can be seen from table 3, the sensory evaluation score of the fresh wet wheat germ noodles provided by the invention is slightly higher than that of fresh wet wheat germ noodles without the antibacterial emulsified nanoparticles and the composite antibacterial agent, which indicates that the mouthfeel and palatability of the prepared noodles can be improved by adding the composite antibacterial agent and the emulsified antibacterial nanoparticles into the fresh wet wheat germ noodles, and the noodles are more popular with consumers.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.

Claims (1)

1. The wheat germ flour is characterized by comprising 91.8wt% of wheat fine powder, 4wt% of wheat germ powder, 2wt% of soybean protein isolate powder, 2wt% of acetate starch, 0.1wt% of antibacterial emulsified nanoparticles and 0.1wt% of a composite antibacterial agent;
the preparation method of the wheat germ powder comprises the following steps: carrying out microwave enzyme deactivation treatment on wheat germs, then carrying out superfine grinding, and sieving with a 400-plus-one 600-mesh sieve to obtain wheat germ powder;
the preparation method of the soybean protein isolate powder comprises the following steps: after the soybean protein isolate is crushed, the soybean protein isolate is sieved by a sieve with 300-500 meshes to obtain soybean protein isolate powder;
the particle size of the antibacterial emulsified nanoparticles is 100-300nm, and the preparation method comprises the following steps: adding an emulsifier into water, uniformly mixing, adding a natural antibacterial extract, and shaking to obtain antibacterial emulsified nanoparticles; wherein the natural antibacterial extract is an allium macrostemon alcohol extract, an allium sativum alcohol extract and a ginger alcohol extract, and the mass ratio of the allium macrostemon alcohol extract to the garlic alcohol extract to the ginger alcohol extract is 3:1: 1; the emulsifier comprises sorbitan monooleate and ethanol, and the mass ratio of the sorbitan monooleate to the ethanol is 3: 1; the mass ratio of the natural antibacterial extract to the emulsifier to the water is 1:1: 6;
the composite antibacterial agent comprises antibacterial microcapsules and apple pectin zymolyte, and the mass ratio of the antibacterial microcapsules to the apple pectin zymolyte is 5: 8; the antibacterial microcapsule comprises a core material and a wall material, wherein the core material is a mixture of allium macrostemon alcohol extract, garlic alcohol extract and ginger alcohol extract, the mass ratio of the allium macrostemon alcohol extract to the garlic alcohol extract to the ginger alcohol extract is 3:1:1, the wall material is a mixture of sodium alginate and beta-cyclodextrin, the mass ratio of the sodium alginate to the beta-cyclodextrin is 1:2, and the mass ratio of the core material to the wall material is 1: 2; the pectin zymolyte is apple pectin zymolyte;
the preparation method of the antibacterial microcapsule comprises the following steps: (1) mixing Bulbus Allii Macrostemi ethanol extract, Bulbus Allii ethanol extract and gingerol extract uniformly to obtain core material;
(2) adding sodium alginate and beta-cyclodextrin into water in which sorbitan monooleate is dissolved, and uniformly mixing to obtain a wall material solution;
(3) adding the core material into the wall material solution, and homogenizing for 3 times under the pressure of 20-50MPa to obtain a homogeneous liquid;
(4) and (3) carrying out ultrasonic treatment on the homogeneous liquid at the ultrasonic treatment power of 150-200W and the ultrasonic temperature of 45-55 ℃ for 30-45min, then carrying out suction filtration, washing and drying at the drying temperature of 35-45 ℃, and then sieving with a 100-mesh sieve to obtain the powdery antibacterial microcapsule for crushing.
CN201810377336.8A 2018-04-25 2018-04-25 Wheat germ flour and preparation method thereof Active CN108552477B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810377336.8A CN108552477B (en) 2018-04-25 2018-04-25 Wheat germ flour and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810377336.8A CN108552477B (en) 2018-04-25 2018-04-25 Wheat germ flour and preparation method thereof

Publications (2)

Publication Number Publication Date
CN108552477A CN108552477A (en) 2018-09-21
CN108552477B true CN108552477B (en) 2022-04-19

Family

ID=63536422

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810377336.8A Active CN108552477B (en) 2018-04-25 2018-04-25 Wheat germ flour and preparation method thereof

Country Status (1)

Country Link
CN (1) CN108552477B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110973485A (en) * 2019-12-16 2020-04-10 长沙南泥湾食品厂 Fresh wet noodles with wheat flavor for a long time and preparation method thereof
CN116284899B (en) * 2023-01-17 2023-10-20 哈尔滨商业大学 Preparation method of soybean protein isolate composite membrane

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101176537A (en) * 2007-12-05 2008-05-14 今麦郎食品有限公司 All-round price wheat germ flour and method of preparing
CN103651657A (en) * 2013-08-09 2014-03-26 江西江中制药(集团)有限责任公司 Health-care flour composition and food
CN104544140A (en) * 2015-01-12 2015-04-29 陈航 Five-cereal health food and preparation method thereof
CN105155284A (en) * 2015-10-09 2015-12-16 广州潮徽化工科技有限公司 Self-antibacterial mask material as well as preparation method and application thereof
CN105851118A (en) * 2016-05-31 2016-08-17 安徽巧美滋食品有限公司 Pre-blending powder for nutritive cake
CN107625015A (en) * 2017-11-03 2018-01-26 安徽生物肽产业研究院有限公司 It is a kind of that there are the health-oriented products for improving immunity
CN107897714A (en) * 2017-11-21 2018-04-13 想念食品股份有限公司 Anti-oxidant wheat germ powder and preparation method thereof

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2710952C2 (en) * 2015-08-04 2020-01-14 Апурано Лайф Сайенсис Гмбх Nanosuspension containing particles and extract of natural materials

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101176537A (en) * 2007-12-05 2008-05-14 今麦郎食品有限公司 All-round price wheat germ flour and method of preparing
CN103651657A (en) * 2013-08-09 2014-03-26 江西江中制药(集团)有限责任公司 Health-care flour composition and food
CN104544140A (en) * 2015-01-12 2015-04-29 陈航 Five-cereal health food and preparation method thereof
CN105155284A (en) * 2015-10-09 2015-12-16 广州潮徽化工科技有限公司 Self-antibacterial mask material as well as preparation method and application thereof
CN105851118A (en) * 2016-05-31 2016-08-17 安徽巧美滋食品有限公司 Pre-blending powder for nutritive cake
CN107625015A (en) * 2017-11-03 2018-01-26 安徽生物肽产业研究院有限公司 It is a kind of that there are the health-oriented products for improving immunity
CN107897714A (en) * 2017-11-21 2018-04-13 想念食品股份有限公司 Anti-oxidant wheat germ powder and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"鲜湿面保鲜技术的研究进展";王新伟 等;《食品工业》;20131231;第34卷(第8期);第194页，第2.1.2节 *

Also Published As

Publication number Publication date
CN108552477A (en) 2018-09-21

Similar Documents

Publication Publication Date Title
KR101451635B1 (en) Bulgogi of Dottori(acon) and Thereof Manufacturing Method
KR101723206B1 (en) Pills for health supplement food comprising extracts of protaetia brebitarsis larba and manufacturing method for the same
KR100773809B1 (en) Process for manufacturing red ginseng korean cookie using white ginseng and red ginseng extraction liquid
KR102143376B1 (en) Gruel comprising Tenebrio molitor and manufacturing method thereof
CN108552477B (en) Wheat germ flour and preparation method thereof
CN105918406A (en) Biscuits capable of improving memory and boosting digestion and preparation method of biscuits
KR101447900B1 (en) Chinese medicine kalguksu and sujebi, and a method for manufacturing the same
WO2011065412A1 (en) Fucoxanthin-enriched algae product and method for producing the same, and algae lipid and method for producing the same
CN111955659A (en) Whole wheat fine dried noodles and processing method thereof
KR20160045387A (en) A method of manufacturing a meatball comprising nurungji and a meatball made by the method
CN108685018B (en) Compound antibacterial agent for noodles, preparation method of compound antibacterial agent, premixed flour for noodles and noodles
KR101215510B1 (en) A method for preparing of bread using enzyme produced by germination of oat
KR20180087589A (en) Method for manufacturing cereals powder containing white kidney bean and dough product manufactured thereby
KR102376726B1 (en) Health functional pet food using deer meat and manufacturing method thereof
KR102517751B1 (en) Bamboo salt Laver-bugak comprising Ginkgo and Bellflower and Manufacturing method of the same
CN1297201C (en) Peanut and aloe cake and its preparation process
JP2014014291A (en) Health supplement food product
KR101931350B1 (en) Feed composition for freshwater eels
KR101473342B1 (en) Method of preparing for semi-dried muk
KR20180012457A (en) Baking method of lotus root-barely bread
CN112042711A (en) Preparation method of ginger and grain airflow puffed breakfast food
KR20200021161A (en) Manufacturing method of fermented rice cake using cudrania tricuspidata fermented liquor
KR102398679B1 (en) A process for the preparation of garaetteok hot dog and a garaetteok hot dog prepared therefrom
CN104286694A (en) Health noodles prepared from ramie tender leaves and production method of heath noodles
KR102712799B1 (en) Manufacturing method of vegan green laver ssamjang and egan green laver ssamjang manufactured by the same

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant